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2 pkg. (8 oz. each) Philadelphia cream cheese, softened
1/3 c. sugar
1 c. whole strawberries, puréed
1 ripe banana, puréed
1 (8 oz.) tub Cool Whip
1 (6 or. or 9-inch) ready to use graham cracker crust

Mix cream cheese and sugar with electric mixer on medium speed until
well blended. Gently stir in puréed fruit and whipped topping.
Spoon into crust. Freeze for 4 hours, or overnight, until firm. Let
stand 1 hour, or until cheesecake can be cut easily. Garnish with
fresh strawberries.

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